Greek meatball traybake
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Greek meatball traybake
Serve this summery dish with orzo pasta or crusty bread
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
658Kcal
Fat
47gr
Saturates
19gr
Carbs
20gr
Sugars
13gr
Fibre
6gr
Protein
35gr
Salt
2.4gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 1 x 500g pack lamb
- 2 garlic cloves, crushed
- 2 red onions, 1 finely chopped, 1 cut into wedges
- 2 tsp dried oregano
- zest and juice of 1 lemon
- 2 tbsp dried breadcrumbs
- 1 x 200g pack feta
- 2 tbsp olive oil
- 400g cherry tomatoes on the vine (we used Taste the Difference Vittoria)
- 3 sweet pointed peppers, deseeded and quartered lengthways
- 100g olives of your choice, pitted (we used mixed marinated Greek olives)
- 1 tbsp red wine vinegar
- 1 x 30g pack mint, leaves only
Step by step
Get ahead
Make the meatballs and feta sauce in the morning and chill until needed
- Preheat the oven to 200°C, fan 180°C, gas 6. Mix together the lamb mince, garlic, chopped onion, half the oregano, lemon zest, breadcrumbs and a generous amount of seasoning. Crumble in half of the feta, mix again and shape into 12-16 meatballs. Chill for 30 minutes to firm up.
- Heat 1 tablespoon of oil in a large shallow casserole dish or ovenproof frying pan. Fry the meatballs over a high heat until browned, about 5 minutes, turning once or twice, then transfer to a plate.
- Add the tomatoes, peppers and onion wedges to the pan (or use a roasting tin if you don’t have an ovenproof pan). Drizzle over the remaining oil, sprinkle with the rest of the oregano and season. Roast the veg in the oven for 20 minutes then add the browned meatballs along with the olives and red wine vinegar. Return to the oven for 10 minutes until the meatballs are cooked through.
- Meanwhile blitz the remaining feta with three-quarters of the mint plus the lemon juice and about 60ml water in a food processor to create a green sauce. Season to taste.
- Serve the meatball traybake with the sauce drizzled over and remaining mint leaves scattered on top.
